I got this recipe from my sister--it takes some time for all the chopping, but it’s SOOO good and sooo fresh!!
- 1 pound fucilli/rotini pasta ( usually mix whole grain and rainbow)
- 1-2 mangos, diced
- 3 tomatoes, diced
- 1-2 red/yellow roasted/broiled bell pepper
- ½ pound fresh mozzarella
- ½ c chopped basil
½ cup balsamic vinegar
- 1-2 tbsp olive oil
Cut the bell pepper in half, length wise, and brush each half with olive oil.Place on a cookie sheet, and put it under your broiler until the skin starts to darken, almost burn.You’ll start to smell it—it’s the best smell in the world!!Take the pepper out and put it in a plastic sack (I just use the one it was in from the grocery store) and let it sit for a few minutes. This softens all the skin and makes it easier to remove the skin.When the pepper(s) is cool enough to handle, peel off all, or as much of the skin as you can, and cut into bite sized pieces.
Cook the pasta according to package directions, drain, rinse with cold water and add the fresh ingredients. Combine the sauce ingredients, then pour over the salad. Enjoy!!